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I need help setting up an experiment with pectic enzyme and wine making?
I am setting up a wine experiment in microbiology which is going to test the effects of pectic enzyme on the wine making process. I am making 4 batches 2 with yeast 1 of which has pectic enzyme, and 2 without yeast 1 of which has pectic enzyme. How and what can I measure to show the effects of pectic enzyme?
Is there a website where I can read reviews and criticisms of wine making kits?
There's a store in my town where you make your own wine and yo have a choice of all sorts of wine kits.I would like to be able to read independent reviews of these kits so I can make an informed choice. Is there a website that offers this info?
What is the importance of sugar in wine making?
Home brew kits seem to be sugar water and yeast to make the alcohol and then some kind of fruit juice for flavouring. If you add less sugar do you just get less alcohol? Are there certain fruits vegetables with a high natural sugar level where you don't need to add lots of extra sugar?
I need help with Spanish wine-making vocabulary?
I need some help with some specialized vocabulary in Spanish pertaining to wine making. Como se dice en espa ol " racking" this is the process in which the wine is clarified by allowing solid particulates to settle followed by separation of the solids on the bottom from the wine.